Today, I have one more chicken creation invented especially for Nabeel when he was holidaying and demanded all things new. It’s a fairly simple recipe using homemade chicken mince, yes homemade, because I am yet to find a decent store selling the perfect fine chicken mince that most of my recipes require. If you, too, are as finicky as me when it comes to chicken mince then just churn boneless chicken breast in your grinder till the desired level of mince is achieved. Yes, that simple!
Healthy Chicken & Oats Square Recipe is quite versatile as it can be eaten or used up in no. of ways, so I usually make a huge batch and freeze some of it to create new stuff every time. Read up the tips after the recipe to know more.
Healthy Chicken & Oats Squares Recipe
Fine Chicken mince – 500gms
Quick Cooking Oats – ½ cup
Peas – 1/3rd cup
Tomato – 1no
Ginger Paste – 1 tablespoon
Garlic Paste – 1 tablespoon
Green Chilli paste – ½ tablespoon
Egg – 1 no
Coriander leaves, chopped – ¼ th cup
Curry leaves / Kadi patta – 2 to 3 twigs, ensure only the leaves are used not the twigs holding them
Cumin seeds – 2 teaspoons
Red chilli powder – 1 teaspoon
Turmeric powder / haldi – 1 teaspoon
Cooking oil – 3 tablespoons
Salt as per taste
Step 1 – Cut tomato into half, lengthwise. Grate it in a bowl, only the seeds and pulp is required, discard its skin.
Step 2 – In a bowl add chicken mince, oats, peas, grated tomato, ginger paste, garlic paste, green chilli paste, egg, coriander leaves. Mix everything well.
Step 3 – In a heavy bottomed wide non-stick pan, heat the oil and crackle cumin in it. Add the curry leaves, red chilli powder, turmeric powder and salt. Mix and cook till you get the lovely aroma of curry leaves.
Step 4 – Add the above tempering to the chicken mixture and mix everything well. Keep the chicken aside or refrigerate it for at least 1 hour before cooking.
Step 5 – In the same pan (in which the tempering was done) evenly spread the chicken mixture. Cover the pan and cook on a low flame for 15 minutes.
Step 6 – The chicken mixture has enough liquids to prevent it from burning however it is wise to check the pan after the first 10minutes. Well marinated mixture will not taken more than 15minutes (or even less) to cook. The squares need to be moist and juicy so don’t overcook or else they will be dry.
Step 7 – The squares can also be baked in a non-stick baking dish @200C for 10minutes. The baking dish has to be covered with a lid or aluminium foil, to retain the juices.
1. The squares can be eaten on their own when freshly cooked accompanied with bread or roti and a salad.
2. Thinly sliced squares make a great sandwich filling.
3. If you don’t want to chew on the curry leaves while eating it is best to use whole twigs rather than loose leaves. Pull out the twigs from the mixture before cooking it, their flavour would have been absorbed by the mixture already.
4. You can also crumble the squares and use as a stuffing for samosas, parathas, spring rolls, etc.
5. Instead of peas, chopped mixed vegetables can also be added. Trying adding some nuts like walnuts or almonds too.
6. The squares can be transformed into a saucy kheema by sautéing onion and tomato paste along with Indian Keema spices. Mix in the crumbled squares and top with chopped coriander leaves.
7. This dish makes up for an excellent Suhoor Recipe during Ramadan.
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Till then, Love Being a mommy!